Spring's just hanging around the corner, tempting me to get out there and get my hands in the dirt, but Winter's still got a bit of a grip on me! It was one of those days today where the wind had a cold, damp edge to it. I hung out some wash, nailed it to the line, and then decided that today would be a good day to heat up the kitchen and make some homemade goodies...
But first, I'd like to say a big THANK YOU to Teresa, at Eden Hills! A month or so ago, I participated in a "Pay it Forward" on her blog, and today in the mail I received a package...of homemade goodies! The package contained a bar of her homemade Lavender Goat's Milk Soap ( I was hoping to try it! :) and a jar of her homemade lavender bath salts. They smell lovely, and I can hardly wait to try them! Thanks Teresa!
Back in the kitchen, I decided to try my second round of homemade biscotti. I tried it for the first time last week, and it didn't last long, so I decided to make a second batch. I tweaked a few things, and I'm pleased with the result...I don't think this batch will last very long either! If you're hungry, stop in for a cup of coffee and a sweet treat!
The recipe is a little time consuming, but it's rather simple, and tastes delcious with a cup of coffee or hot chocolate...
1 1/2 cups sliced almonds, toasted, divided
2 sticks (1 cup) butter, softened
2 cups sugar
2/3 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. almond extract
3 1/2 cups flour
4 blocks white almond bark, melted
1. Preheat oven to 350. Lightly grease a cookie sheet and set aside
2. Place 3/4 cup almonds in food processor and pulse until ground ( I just crushed them)
3. In large bowl, beat butter with mixer. Add sugar and 3/4 cup almonds. Mix well.
4. Add cocoa powder, baking powder, baking soda and salt. Beat until combined
5. Beat in eggs and almond extract
6. Add flour by cupfuls, mixing well after each addition. Batter will be quite stiff. You may need to add the last of the flour by hand
7. Stir in remaining almonds by hand.
8. Divide dough in half. On waxed paper, with floured hands, shape dough into two 14" long rolls.
9. Place on greased and floured cookie sheet, at least 5" apart. Flatten slightly.
10. Bake 25-30 minutes or until wooden pick inserted near center comes out clean.
11. Cool on cookie sheet for one hour. On a cutting board, cut each roll diagonally into 1/2" thick slices (about 24 slices from each roll)
12. Place slices, cut side down, on the same cookie sheet you used for the first baking. Bake at 350 for 8 minutes.
13. Turn slices over and bake 7-9 minutes longer, or until cookies are dry and beginning to get crisp.
14. Remove from cookie sheet to wire racks. Cool completely.
15. When cool, drizzle with melted almond bark.
16. Store in an airtight container.
Enjoy with a cup of your favorite hot beverage!
And remember...spring really IS just around the corner!